advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Loaded Slow-Cooker Baked Potatoes

  • Prep:
  • Total Time:
  • Servings: 4
Loaded Slow-Cooker Baked Potatoes

Photography: Romulo Yanes

Source: Everyday Food, October 2012

Ingredients

  • 4 medium russet potatoes
  • 2 tablespoons olive oil
  • 10 ounces cremini mushrooms, trimmed and quartered
  • 1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
  • Salt and pepper
  • 1/4 to 1/2 cup vegetable or chicken broth, hot
  • 2/3 cup low-fat plain yogurt, room temperature

Directions

  1. Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours.

  2. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.

  3. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.

Cook's Note

No Slow Cooker?
Prick and bake the potatoes at 400 degrees for 1 hour or microwave on high for 15 to 20 minutes.

Reviews (1)

  • Courtney M 28 May, 2014

    I made these for dinner tonight and they were quite good! The flavors were fantastic! I would recommend putting the potato-yogurt-broth mixture in an electric mixer, as that will make the mix creamier. Over all, very good!

Related Topics